New Blog

Hi! I've moved over to This Girl's Blog

Ginger Champagne Fizz

Wedding Shower - Henna Cupcakes, Chocolate Dipped Strawberries, and Mini Rose Cupcakes

My sister's friend's mom reached out to me to do the desserts for her niece's wedding shower. Since her niece majored in religion and world studies in college, she wanted something unique that had a bohemian feel. I decided to do a henna design while incorporating things like flowers, doves, hearts, and rings into the pattern since it was a wedding shower.

Before packing the cupcakes up, I gave them a quick spray of edible gold tinting which added some shine.

 Also on the order were 50 chocolate dipped strawberries..

  And 150 mini cupcakes...

I decorated some with rose icing designs and topped the others with gum paste hearts.

I really enjoyed putting together this order. I loved using all of the different colors and piping the henna designs. An added bonus - This was an actual paid job!

This brings me to my other piece of news-
I've always loved making sweets for people and really enjoy the entire process from thinking of new ideas, to shopping for products, to baking, and finally to assembling everything. Seriously, making pretty and tasty treats that others can enjoy is one of my favorite things to do.  Enough of my love confessions and strait to the point - I launched a new blog where I hope to detail any future large scale baking projects under the name Small Batch. I have a good amount of baking projects lined up this year for friends, family, and even some paying clients so I thought I might as well go all in (and face first..) and create a blog site detailing them. Feel free to visit if you are interested!
Small Batch

Better Vanilla Cupcakes

By far, the most difficult cupcake for me to make is vanilla... don't ask me why or I might remember all the failed batches and start crying again. I came up with my own recipe based on my Key Lime cupcake recipe in a crunch a few weeks ago. This cupcake is not eggy and has a similar texture to a pound cake. Enjoy!

For the cake:

2 sticks (16 tbsp.) unsalted butter, room temperature

2 cups natural cane sugar

3 cups unbleached flour

1 tsp. salt

2 tsp. baking soda

6 egg whites, room temperature

1 cup sour cream, room temperature

1 tsp. vanilla extract

2/3 cup whole milk

For the icing:

2 sticks (16 tbsp.) unsalted butter, room temperature

2 cups (16 oz.) cream cheese, room temperature

1 1/2 cups powdered sugar

1 tsp. vanilla extract

1/2 of the seeds in a vanilla bean

Preheat the oven to 350°. Line muffin pans with paper liners or mini muffin pans with mini liners.

Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the egg whites, 1/2 at a time, then add the sour cream and vanilla. Scrape down the sides then add the milk. Turn the speed to medium-low and beat for another minute. Stop the mixer.

Sift together the flour, salt, and baking soda in a bowl. With the mixer on low speed (stir), add the flour mixture to the butter mixture until just combined. Fill the cupcake liners to the 2/3-level with batter. Bake in the center of the oven for 20 to 25 minutes for full-size or 15 minutes for mini. They’re done when a toothpick comes out clean. Cool to room temperature.

While the cakes cool, make the icing. Mix the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, on low speed until the sugar incorporates, then turn it up to high and whip for about 3 minutes. Spread the frosting generously on top of each cupcake.

Makes 2 dozen full-size cupcakes.

Wedding Cupcake Taste Test

Ashley and Billy's wedding cake tasting went pretty smooth. We had chocolate with coconut frosting, vanilla with cream cheese frosting, key lime with cream cheese frosting, and champagne with champagne frosting. I sat down with Ashley, Billy, and Jake's mom and dad and talked them through each cupcake and decoration while Jake was my awesome server. They rated each cupcake and came to the following conclusion:

Chocolate and vanilla were the best, followed by key lime in a close second. Champagne was good but not as tasty as the others. It was great seeing them and it really boosted my confidence for making 300 cupcakes come September...

Now back track about four hours before Ashley and Billy walked into the door... plates were dropping, panic attacks were spouting up randomly, yelling at my brother and sister for taste testing too many cupcakes was a frequently occurring event, and I may have taken the fastest shower of my entire life topping off at 23 seconds.

Now back track 8 hours before Ashley and Billy walked into the door.... I had just woken up from my 4.5 hours of sleep to realize that Jake was right about my vanilla cupcakes and they didn't just "need to rest". My entire batch of vanilla cupcakes tasted eggy and it was not ok. For some reason vanilla has been the hardest flavor for me. I remade the batch using a recipe I made up on the spot (basically going off of my key lime recipe but subbing ingredients). Side note- they actually turned out great which probably saved me from going into cardiac arrest.

Now back track 16 hours before Ashley and Billy walked into the door... Jake and I sped to Richmond from Arlington that night. I was stressed to the point were I wasn't speaking to Jake and his loud rap music was weirdly soothing.... With in 30 seconds of walking into the door I was breaking eggs and measuring flour. I was set on baking 2 batches of cupcakes before I went to bed. The chocolate came out good but Jake made the mistake of commenting on my vanilla. He said "They are good, but a little eggy".... this would go on the list of things not to say to me at 2 am when I'm extremely stressed... I had a minor melt down and may have also told him to go to hell, get out of the kitchen, and that supportive husbands don't say things like that. Over reaction? Yes. Thankfully Jake was understanding and supported my theory that they just needed to "rest". I do think I traumatized him from using the word "eggy" ever again when describing my baking..

I made about 60 cupcakes for the tasting and planned to bring the left overs on our beach trip. This actually didn't happen due to my sister's friends getting the drunk munchies in combination with me leaving cupcakes on our counter over night... This actually turned out to be a really good thing and I have some exciting news for my next post ;)

Beach week with the fam was so relaxing and fun after a stressful 16 hours or baking....

Jake and my sister overcome with joy that I am taking their picture instead of freaking out over cupcakes...

Goat Cheese Tarts, Lemon Tarts, and Summer Happiness

Wow so I have done a terrible job keeping this blog up to date. Jake and I have been extremely busy this summer and have only been able to spend one weekend in DC since our trip to Mexico in May! That combined with our shotty internet at home completes my totally valid excuse :)

Don't feel too bad for us though...

 At the tequila shot bar in our hotel in Mexico for our one year anniversary!

 Jake's favorite beach bar ever...

 Weekend trip to Charlottesville, VA

 Home to Richmond for Jake's sister's engagement party and....

 to see high school friends.

 Family trip to Chicago to see my sister who totally is wearing/stole my shirt

 And finally to NY to meet Ms. Molly Murphy (My cousin's first kid!)

And now for the food part of this post..

Since we've been gone every weekend, getting the motivation to go grocery shopping and cooking well balanced meals for the 4 nights we are in town has been non existent. Jake has not been complaining with the addition of Noodles and Co., Chipotle, and various happy hour deals to our weekly dinner rotation... However, I did get in one fancy home made item in in the past 3 months.... Father's Day Lemon Tarts and Goat Cheese tarts. I love tarts during the summer - simple, refreshing, and can be topped with all of the pretty summer fruits.

Note: The goat cheese tarts are only for those with a serious love of goat cheese... While some of my family members loved them, I think I could have swallowed a gym sock with a less disgusted look on my face... I've always hated goat cheese so I don't know why I thought this would have gone better... Next time I'll use cream cheese instead.

Shortbread Tart Crust: (From Joy of Baking)

1 cup (130 grams) all purpose flour

1/3 cup (35 grams) confectioners (powdered or icing) sugar

1/8 teaspoon salt

1/2 cup (113 grams) cold unsalted butter, cut into pieces

Butter or lightly spray with a nonstick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom. 

In your food processor, place the flour, sugar, and salt and process to combine. Add the butter and pulse until the pastry starts to come together and form clumps. Place the pastry in the prepared tart pan and, using your fingertips, evenly press the pastry onto the bottom and up the sides of the pan. (Can use the back of a spoon to smooth the surface of the pastry.) Pierce the bottom of the crust with the tines of a fork. (This will prevent the pastry crust from puffing up while it bakes.) Cover and place the pastry crust in the freezer for 15 minutes to chill. (This will help prevent the crust from shrinking while it bakes.)

Preheat oven to 425 degrees F (220 degrees C) and place rack in center of oven. 

When the pastry is completely chilled, place the tart pan on a larger baking sheet and bake until the crust is golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool while you make the filling.

Lemon Curd:

I used the same recipe as my lime curd, just used lemons instead :)

Goat Cheese Mousse: (From Tartelette)

200 ml heavy cream, cold
4 oz (120gr) goat cheese, at room temperature
2 tablespoons (25gr) to 1/4 cup (50gr) sugar, depending on your preference
Juice and zest of half a lemon


In the bowl of a stand mixer fitted with the whisk attachment, whip the cream to medium stiff peaks and reserve it in the refrigerator while you prepare the mousse.
In a medium bowl, whisk together the goat cheese and sugar with a spatula (if the goat cheese is soft enough there is no need to put your mixer to use on that one). Add the lemon zest and juice and mix thoroughly until incorporated.
Carefully fold the reserved whipped cream into the goat cheese base by placing your spatula in the center of the bowl, scooping the bottom over the top. Give your bowl a 45 degree turn and repeat until the batter is smooth. Fill a pastry bag with the mousse and divide it evenly among all tart cooled tart shells.

Top tarts with your favorite berries and serve slightly chilled.

We have some more busy weekends ahead of us but this coming weekend I will be doing Ashley's cupcake tasting (followed up by a recap on here hopefully) and then headed off for our family beach week :) Summer does not suck.

Scratch Sheppards Pie

So Jake and I have been "trying" to be more money conscious. I'm still amazed that anyone under the age of 50 can put a 20% down payment on a house.. Stupid financial reality of needing to plan ahead set in and this would be us being grown ups and trying not to go out to dinner 173 times a week. So instead of going to Rocklands for the best BBQ in DC that happens to be in walking distance of us (and most likely where the majority of income has gone), I went to the kitchen without a plan and tried out my creative cooking skills. I had some ground beef, a package of mashed potatoes and a can of peas... In comes Sheppard Pie. I had never made it before but it's one of Jake's favorites.

Recipe:

1 package ground lean beef

1 package mashed potatoes

1 can peas

2 tbs butter

2 tbs flour

1 cup chicken stock

4 tbs light sour cream

4 tbs Worcestershire sauce

1/2 Italian cup bread crumbs

1 tbs minced garlic

1 tbs minced onion

olive oil

salt and pepper

Add beef, garlic, onion, salt and pepper to heated pan and cook until browned. In a separate pan, melt butter and whisk in flour until paste forms. Whisk in chicken stock and simmer until thin gravy forms. Stir in sour cream and pour over cooked beef. Mix in Worcestershire and peas while beef mixture is on low heat. Spread  mashed potatoes over beef mixture trying to cover in single layer. Sprinkle bread crumbs over mashed potatoes and lightly drizzle with olive oil. Place under broiler for about 4 minutes or until bread crumbs are slightly browned.

This recipe turned out pretty delicious and made for some kick butt left overs as well.

You can add also add green beans and carrots if you want a more traditional pie but we were going for the "what ever it takes not to spend money at the grocery store" theme that night.

This is what was left before I went back for thirds....

Jake loved this dinner, but I mean what guy complains about meat and potatoes?